Orange Pie (Portokalopita)

For the syrup

• 600g granulated sugar
• 500g water
• 1 cinnamon stick
• 10 cloves
• Juice of 3 oranges

For the orange pie (Portokalopita)

• 2 oranges
• 450g phyllo pastry for sweets
• 250g granulated sugar
• 250g seed oil
• 250g whole milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 sachet vanilla
• 3 eggs
• ½ teaspoon salt
• 100g fine semolina

For serving

• Ice cream of our choice

For the orange pie:

1. Boil the 2 oranges in water for one hour.
2. Remove and let them cool.
3. Take the zest from the 3 oranges used for the syrup and squeeze them for juice.

For the syrup:

4. In a saucepan, combine the water, sugar, cinnamon stick, and cloves.
5. Once the sugar has dissolved, let the syrup come to a boil, then remove from the heat and add the orange juice.
6. Let it cool down completely.

Making the orange pie:

7. Unroll the phyllo pastry, spread the sheets next to each other to dry out, for about 2 hours. Preheat the oven to 160°C (320°F) on fan setting.
8. Cut the oranges that were boiled, remove any seeds, and squeeze out excess liquid. Blend the boiled oranges in a food processor with the zest of the 3 fresh oranges, the sugar, and the seed oil.
9. Add the milk, baking powder, baking soda, vanilla, and eggs. Beat until the ingredients are well combined. Add the semolina and stir. Place the mixture in a deep bowl.
10. Add the broken phyllo sheets to the bowl in 4 or 5 batches, mixing very well to prevent clumping. Pour the mixture into a baking pan. Bake in the preheated oven for 40 to 45 minutes until the orange pie achieves a golden color.
11. As soon as you take it out of the oven, pour the cold syrup over it. Let it cool down and then refrigerate to chill. Serve with ice cream of your choice.